Recipes

Guilt-Free Dairy-free Gluten-Free Lemon Meringue Bars

These are a great treat for the holiday season!

Amy Hopkins |
20 December 2018

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Total Time30 minutes (1 hour chill time)

Ingredients11 Count

Meet Zorah Booley – baker extraordinaire! Her instagram @inthemidnightkitchen is a droolworthy affair of baked goods that are actually – HEALTHY! Well, some of them are at least! And we mean these ones… Below you will find the recipe to her gluten- and dairy-free lemon meringue bars, which are such a great treat for the holiday season! Zorah is also one of our #WHNextFitFoodie Top 10 contenders.

Guilt-Free Dairy-free Gluten-Free Lemon Meringue Bars

Add all the base ingredients (from cashews to water) to a good food processor.

Blend until all the ingredients are combined and smooth, thereafter, if you still find the mixture a bit stiff you can add the water to make it easier for the ingredients to combine.

Dish out the contents and add to the lined tray and put in the freezer for about 30min. The tray should be smaller than 30cm x 30cm, as you want the base and the lemon icing to be quite thick, so we are trying to avoid a very thin base.

In the meantime, add all the lemon icing ingredients (remaining cashews, lemon juice and zest and coconut oil, honey and vanilla extract) to the (cleaned) food processor and then blitz until the mixture is smooth and there are no lumps.

Drizzle on top of the base and smooth out to make it even, freeze for 20 minutes and when you are ready, cut into long bars and enjoy! Keep in the fridge in an air tight container:)